Halibut, prawn & caramelised fennel fish stew

1. Heat the oil over a medium heat in a large, shallow casserole or sauté pan. Add the onion, season and fry for 2-3 minutes until starting to soften.

2. Discard any tough outer layers from the fennel, then trim, reserving the fronds. Halve the bulb, cut out and discard the core, then finely slice and add to the pan with the garlic. Fry for another 7-8 minutes until the vegetables are soft and turning golden.

3. Add the paprika and tomato purée, and fry for a minute more, then add the wine and bubble for a couple of minutes until nearly evaporated. Stir in the tomatoes and fish stock, and simmer for 5 minutes.

4 Reduce the heat to low. Nestle the fish and prawns into the pan, cover with a lid and simmer for 5 minutes, then remove from the heat and leave to stand for 2 minutes. Check the prawns are pink and the halibut is opaque and that both are completely cooked through. Scatter over the fennel fronds and serve with spoonfuls of crème fraîche or mayonnaise and lemon wedges for squeezing over. Some crusty bread, steamed rice or boiled potatoes would go nicely too.